Tuesday, October 12, 2010

Recipe Time: Turkey Pot Pie

This past weekend was Canadian Thanksgiving! We haven't had our turkey yet (it's still thawing in the fridge!), but we were invited to a friend's house to share in their festivities. Their food was amazing, and the kids had a great time playing with the 6 billion other kids that were there.

I had intended to post this recipe a while ago, but never got around to it. Now I figured since a lot of people probably have a great deal of leftover turkey, it would be appropriate to post it now. It is AMAZINGLY DELICIOUS!!

Note: If you're feeding lots of people, i find that 1-1/2 times the filling and double the crust fills a 9X13 perfectly! If you try to double the filling, it will bubble over the edges.

Melt butter in large saucepan.
Add onion and garlic. Cook over medium heat until soft.
Stir in flour, salt, and pepper until blended.
Add chicken broth and milk and cook, stirring frequently, until thick and bubbly. (the flour/butter mixture is really thick, so i find using a whisk is best - beats out the lumps)
Remove from heat. Add frozen vegetables and turkey. Pour into 9x13 baking dish (or a slightly smaller casserole dish, if you have one).

Stir together crust ingredients until the form a soft dough. Roll out on lightly floured surface until slightly bigger than baking dish.
Carefully lay over top of filling, tucking in the edges.
Bake at 350 degrees until crust is golden brown and filling is bubbling (about 30 - 45 minutes).

*For those who don't know how to make homemade broth, it's fairly simple. Put all the bones and skin in a big pot, cover completely with water, add a couple carrots, onions, celery stalks (cut veggies in large chunks - they're just for flavor), black peppercorns, and bay leaves and boil gently for a couple hours. Strain out the skin, bones, veggies, and spices and place broth in the fridge. As it cools, the fat will float to the top and harden, and you can scrape it off easily. Saves money on store bought, and it still tastes great!!